bento muli

Good morning. I woke up 5am today. At this time I’m supposed to be preparing or should have finished preparing our bento for today. Yet instead I turned my back at my kitchen and went to open my computer. I’m currently in a state of denial that for the first time ever I actually made a mistake in cooking pasta sauce. Okay. I said it. Now I want to run away from typing this too.

Argh. I’m not quite sure yet but I think the cream of mushroom leftover that I stirred in my red sauce mixture is already spoiled. I did check after opening but I didn’t smell anything off. And now I am about to blame my impaired olfaction. Shheeeesshh!

Whew! Scratch that. I went back to check if my suspicion was correct and it failed me. Thank heavens! My hormones are really raging bananas for some time now, and I give myself some credits for breathing in and out instead of going nuts.

So anyways I have the whole December obento backlog plus this week’s. I will try to post them all as soon as I can and I dearly dedicate my obentos to my old friends who recently got married, moved in with boyfriends, had a child, on the way, and of course to new friends who loves good food whether or not they have it on their plates on a dinner table or just munching on a cold pizza on their bed ;).

This was the one I was talking about.


And this is our bento today.

Easy macaroni with mushroom twist

Since I still have some leftover ingredients I used to make medya noche I decided to free more fridge space by combining it to make a macaroni sauce. I started with the basic sauté of onion, garlic, red bell pepper in butter (all minced). Add the ham and mushroom which was cut to tiny pieces. Next I poured in the canned chopped tomato and added salt, freshly grounded pepper and dried basil. When the mixture started to boil, turn down your stove fore and let simmer for 10 minutes. This will let all your ingredients to blend well and create that distinct taste. Then I stirred the campbell’s cream of mushroom, about half a cup of it. Adjust the taste with salt, pepper, sugar and parmesan. I used sugar to balance the sourness of the canned tomato. I also prefer to put the parmesan while simmering the sauce to enrich the flavor. Let cool and add your cooked macaroni.

Peanut butter sandwich

I initially thought of making a club but I have to cut short the prep time to blog this :P
Cut the bread loaf in desired shape, spread the peanut butter and arrange.